Skillet Chicken With Orzo, Dill and Feta

Even with the correct amount of feta, dill, olives and cucumbers, this dish lacks pizzazz. Also to be a one pot meal, it needs more vegetables.

Absolutely love this. Never misses and our fam snorts it up.

When using risotto I used 5 cups broth for 2 cups risotto

I’ve made this as written and it’s awesome. Cooking for people who have dietary restrictions (FODMAP), I tried removing the garlic and onion and added chopped fresh dill along with the broth. It’s still very good with the modifications.

Wish I had looked at *All* notes instead of just *Helpful* — this wasn’t bad, it just wasn’t really much of anything. I had been very excited to make it, as this type of dish is our fave for meal prepping, but it’s not entering the rotation. Seconding the comments that said it was bland, and that the cook times were uneven. My partner is a self-described orzo fiend, so I didn’t have trouble with too much orzo.

Serve the leftover marinade on the side. Even cooking the chicken for much less time, the chicken tends to be a little dry.

I see no reason to use skin-on aside from adding fat to the dish (I used thighs and ditched most if the fat before adding the onions). As others mentioned, this needs salt. I’d say some with the onions and some with the broth. Otherwise the only salt is in the marinas made and the feta.

This was awesome. Low effort, high reward. Did 3lbs chicken thighs, browned and excess fat drained. Threw in some mushrooms with the onion because I had some. Will make again and again. “The first time I’ve liked orzo” - husband. Perfect “build your own” bowl for kids and adults alike.

this recipe is delicious! but…. listen to the other commenters about the orzo burning. it will stick to the pan and burn once you add the chicken back in so keep a watchful eye.

We were tired of chicken thighs so marinated sliced chicken breasts and cooked them first in the pan. We added torn radicchio to the hot orzo as well which gave it a vibrant color and nice contrasting flavor. The dish's flavor was simple but well liked.

Used 1.5 lb boneless thighs, realized only had 1.5 cups orzo so adjusted the broth to 2.25 cups. I reduced the heat to low after closing the lid but orzo still stuck to the pan. But have no fear! Just turn off the heat and leave it to steam for a few mins and it could be scraped off the bottom - trick I learned from cooking rice for many years. Easy, delicious, nutritious, five stars!

Im contrast to another review, this was way too much liquid! After taking the lid off were still waiting for the liquid to cook down after another 20 minutes.

I found this good but seriously lacking in seasoning. I used bone in thighs and only marinated for 30 minutes. Next time I’ll probably take the skin off the thighs and marinate overnight. Then I’ll salt the chicken broth so it soaks into the orzo while it’s cooking. Otherwise, I think that the dill, feta, and lemon were a great combination!

This was an easy and delicious meal. I used boneless thighs as that was what I had. I also mixed dried dill in with the broth as I didn’t have fresh. Other than that, I followed the instructions. My husband said it was a keeper!

Halved the recipe and followed to the letter--used cast iron pan. Disappointing. The marinade seemed to have had no effect on the taste of the chicken (I marinated drumsticks for several hours in the zip lock bag, tossing and turning the bag etc). And, yes, this needs salt. And, yes watch that orzo sticking to the bottom of the pan. The cucumber and room-temperature feta were pretty lame additions.